Chocolate Hazelnut Pretzel Toffee
I started making toffee this past Christmas based on a recipe from Sally’s Baking Addiction (love that site, and Sally seems like a genuinely sweet person). Her recipe uses saltine crackers, but after getting the hang of a recipe, I always switch things up to make it mine. Who doesn’t like chocolate covered pretzels? Who doesn’t like Nutella? Or candy? Or sprinkles? Chocolate Hazelnut Pretzel Toffee checks all those off, and if you have a big enough freezer and plenty of ingredients on hand, you can be eating it in about one hour.
I made this on a Sunday where I was craving chocolate so hard. I was planning to make this anyway, but I decided to go ahead and make it early.
One thing I learned making this my way is that Nutella doesn’t heat up the same way as peanut butter. It’s similar, but it’s more candy-like. If you’ve ever melted chocolate chips for Muddy Buddies, you’ll know that if you heat it up to long, the chocolate gets chunky and gritty, and you can’t fix it (at least, I don’t know how to). Nutella is the same way, probably because it’s dairy? I don’t know. But either way, heat the Nutella up in 30 second increments. The good thing about using Nutella is because it’s softer, it will spread easier and doesn’t actually need to be heated up as much as peanut butter.
You have got to use either a silicone baking sheet or foil for this recipe. I recommend investing in 2 silicone baking sheets because they’re reusable and act as a non-stick layer for so many baking projects. Beware: if you don’t line your baking sheet for this recipe, it will be next to impossible to clean your baking sheet.
Another product I must recommend is Kitchenaid silicone spatulas. I use them for so many things including pretty much all my eggs and baking. They’re really sturdy and I honestly use them every day. I only had one until last year and bought a second one when I realized I was hand washing it every day because I used it so often!
Of course you can put any seasonal sprinkles on this toffee, but since Valentine’s Day is coming up, I used hearts. I love sprinkles and used to get them at Target until I started seeing them at Marshall’s. So random, but Marshall’s always has the best holiday sprinkles, bigger containers, and cheaper than at Target or the grocery store.
Total Time: 75 minute
Difficulty Level: Easy
Serves: About 20
50-60 pretzel crisps
1 cup (2 sticks) of unsalted butter
1 cup of brown sugar
1 teaspoon vanilla
1 cup of chocolate hazelnut spread (such as Nutella)
3 cups of chocolate chips
- Preheat the oven to 400 degrees Fahrenheit.
- Arrange the pretzel chips in a single on a half sheet pan lined with a silicone baking sheet or aluminum foil. Try to completely cover the sheet pan without much overlapping.
- Melt the butter and brown sugar over medium heat until the mixture starts to come to a boil.
- Once it’s boiling, add the vanilla, stir it once with a rubber spatula, and then leave it alone for 3 minutes.
- Pour the boiling toffee evenly over the pretzels.
- Put the pretzels into the oven for 5 minutes.
- Meanwhile, heat the Nutella in the microwave for 30 second to one minute, or just until it’s a little runny.
- Pull the pretzels out, and drizzle the Nutella evenly over the pretzels and toffee.
- Next, evenly sprinkle the chocolate chips all over the Nutella layers.
- Pop the toffee back in the oven for one minute to 90 seconds.
- Pull out the toffee, and use a rubber spatula to spread the melted chocolate evenly over the candy.
- Finally, cover the candy with seasonal sprinkles.
- Put the toffee into the refrigerator for at least 2 hours. If your freezer is big enough, you can put it in the freezer for about 30-45 minutes.
- Once it’s chilled and hardened, break apart, and enjoy (quickly before everyone eats it all).